Cherry Scones
Traditional sweet scone recipe, jewelled with glace cherries. The perfect tea time treat, served with jam and cream.
PRINT RECIPE
Servings: 10 scones
INGREDIENTS
- 450 g Self-raising Flour (see Self-raising Flour note below)
- Pinch of Salt
- 2 tsp Baking Powder
- 50 g Caster Sugar
- 50 g Block Margarine or Butter (cold; cubed)
- 100 g Glacé Cherries (halved)
- 200 ml Milk
- 100 ml Plain Yoghurt (dairy, soya, coconut...)
INSTRUCTIONS
- Preheat your oven to 220°C (200°C for fan-assisted ovens, Gas Mark 7 or 425°F). Grease two
baking tray with a little excess margarine/butter. Set aside. - Sift the flour, salt and baking powder into a large bowl, holding the sieve above to let some air into them. Then gently stir in the sugar.
- Using the tips of your fingers, rub the margarine/butter into the dry ingredients, again lifting as you do to allow air in. Continue until the mixture is a sandy consistency.
- Stir in the cherries and create a well in the middle.
- Whisk the milk and
yoghurt together before pouring into the well. Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough. - Turn out onto a floured work surface and gently knead together before stretching the dough to about 1cm (⅓ inch) thick. Fold the dough over itself (like a book) to create two layers, and gently press together until your dough is about 2cm (⅔ inch) thick.
- Using a round cutter (in the size of your choice), cut out your scones and place them onto your pre-greased
baking tray . The smaller your cutter, the more scones you will get. Reform, stretch and fold the dough as needed to use it all and get as many scones as possible. - Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.
- Bake in your preheated oven for 10 minutes. If you are making smaller scones, keep a close eye on them, as you may need to reduce the baking time.
- Once cool enough to touch, transfer to a wire cooling rack to cool completely or enjoy while still warm.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-Raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 450g (3⅓ cups) plain flour and 6 teaspoons of baking powder instead (or 8 teaspoons of baking powder in total once you include the additional 2 teaspoons the recipe also calls for). If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
Storage: Cherry Scones are best enjoyed the day they are baked, but they can be stored in an airtight container for a few days. You can also reheat them (in the microwave or toaster) to bring them back to life a little.
Freezing: Cherry Scones freeze very well. Simply pop them into a freezer bag and remove them one at a time, as required. Allow them to come to room temperature before serving. You can also reheat them (in the microwave or toaster) to bring them back to life a little.
Tried this recipe?
Tag @bakingwithgranny or use the hashtag #bakingwithgranny!